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PrintMUTTON BALLS
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Put the mince in a bowl with all the other ingredients except oil. Knead well.
- Take a tablespoon of mince in the palm of your hand and bind the mince tightly into balls, squeezing out any excess liquid.
- Take a pan oil its bottom well.
- Arrange the mince ball gently at the bottom of the pan. Take care not to over lapping one another.
- Do not add water in the pan.
- Cook for about 15 - 20 minutes and simmer on low flame for 2 minutes. Remove from fire. Gently remove the meat balls. Keep it aside.
- While serving add the oil in a non stick pan and shallow fry the steamed balls in a pan on medium heat.
- When they turn brown, sprinkle chaat masala, coriander powder, red chilli powder and garam masala. Cook till dry masala coats the balls.
- Transfer to a serving plate and garnish with green coriander and lemon wedges. Serve hot.
INGREDIENTS
- 25 grams lamb mince
- 2 tablespoon garlic-ginger-green chilli paste
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon red chilli powder, salt to taste
- 2 tablespoon gram flour
- 50 ml IDHAYAM sesame oil for shallow frying
Dry Masala Coating
- ½ teaspoon chat masala
- 1 tablespoon coriander powder
- 1 teaspoon red chilli powder
- 1 teaspoon garam masala
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